|This is a childhood memory of a cheesecake. Scrolling through the many cheesecake recipes, I was looking for one that will never again have the original one again like my hometown is noted for. I loved Manny's from Upstate Utica, New York, I was given this copycat version of a this long ago famous pastry shops recipe. To date it had tragically burned down a few years ago, called Manny's Cheesecakes. It was really a legendary establishment |
for our home town in Utica, New York.
I had tucked this recipe away in my recipe box for around 30 years now and was doubting it could ever come close to the recipe etched in my mind. I've been given so many other knockoffs in the past that really didn't come close to originals just for example (the famous half moon cookies I finally got a great recipe for now).
Although this may still not be exact and never will replace that famous memory I recall, it was dense, delicious and creamy, and I would say pretty darn close version from what I remember.
The original is crust less which I added.
If you want a more original version and your a Manny's Cheesecake lover don't add the crust and make a home made glaze it's worth it! Please read all tips and recipe before starting.
You will need a 9 inch spring form pan for this cheesecake
I lined mine with parchment paper for easy removal and sprayed it will cooking oil. Cut to fit making a collar for along the rim and then a circle for the bottom of the pan. Spray all exposed areas with cooking spray.
Preheat oven to 450 degrees then drop it immediately to 325 degrees for baking. Don't forget.
Copycat Manny's Cheesecake Recipe:
1 pound of fresh strawberries hulled and washed set aside
1 recipe of glaze or use jar strawberry ice cream topping or use strawberry jelly ( glaze recipe to follow below)
In a large bowl using an industrial size mixer beat together:
4- 8 ounce packages softened cream cheese or at room temperature
1 cup white granulated sugar
Beat together until light and fluffy, around 5 minutes.
Add 5 eggs one at a time into the cheese mixture and 1/4 cup sour cream. Beat for 4 more minutes using the electric mixer.
Stir in 1 teaspoon lemon juice and 2 teaspoons pure vanilla extract.
Pour into your parchment lined prepared pan.
Place a separate pan with water in it to prevent cracking see tips below on the bottom rack.
Bake on 325 degree preheated oven. Do not open oven door while cooking. Bake for 1 hour and 10 minutes or until middle is set but still will move in the center that's normal.
See cooling instructions below.
After this is completed and cold, place glazed whole berries on top of the cheesecake arranging one by one.
Tips: To prevent cracking. Place another pan filled half way with water in your oven at 325 degrees while baking. After baking bring it to room temperature.
Refrigerate cheesecake in the same pan do not remove it for at least 5 hours until completed cold.
For HOMEMADE GLAZE:
1 cup pureed berries
1/2 cup sugar
1/ 1/2 tablespoons corn starch
3/4 cup water (dissolved the corn starch in the water)
Bring berries and sugar to a boil. Add the corn starch and water mixture and cook stirring constantly until this thickens, the glaze will be clear and thicken when done. Cool. Dip each whole berry in this cooled mixture and place on the cheesecake.
Note if you want a crust here's what you will need:
3 cups shortbread cookies or graham crackers crushed in a food processor
2 tablespoons sugar
3 tablespoons butter melted
1/4 teaspoon cinnamon (optional)
Mix together and place on the bottom of the pan. Bake for 7 to 8 minutes. That will keep crumbs from floating to the top. If you skip that step crumbs will float to the top after pouring the batter on the crust.
+claudia lamascolo Author